The steak and peppers become super tender after slow cooking all day.
Course Main Dish
Cuisine All-American
Keyword bell peppers, pepper steak, slow cooker
Prep Time 15 minutesminutes
Cook Time 6 hourshours
12 hourshours
Total Time 18 hourshours15 minutesminutes
Servings 6Servings
Author Lynn / Turnips 2 Tangerines
Ingredients
2lbstop sirloin or round steak
4tablespoonscornstarch
2teaspoonsminced garlic
¼teaspoonbaking soda
⅔cupsoy sauce
2tablespoonscrystallized ginger
1yellow onion, thinly sliced
2 (14.5 oz.)canspetite diced tomato, drained
3tablespoonsbrown sugar, lightly packed
3tablespoonssoy sauce
1tablespoonWorcestershire sauce
3largegreen bell peppers, thinly sliced
1cupbeef broth
1teaspoonminced garlic
1/4 - 1/2teaspoonground cayenne pepper
1/4teaspoonground ginger
¼cupcrystallized ginger, diced
3tablespoons eachcornstarch and water
Instructions
Remove the fat and slice the top sirloin or round steak into 1 ½ inch strips. Place in a large resealable bag. Add the cornstarch, minced garlic, and baking soda. Massage into the meat. Add the soy sauce and crystallized ginger to the bag. Seal the bag and massage again, place the bag in the fridge overnight.
Place sliced yellow onions into the crockpot. Pour in the drained chopped tomatoes. Add the brown sugar, soy sauce, Worcestershire sauce, sliced green bell pepper, beef broth, minced garlic, cayenne pepper, ground ginger and crystallized ginger.
In a small bowl, whisk together the cornstarch and water. While stirring constantly, add to the crockpot.
Discard the marinade and add the meat. Cover and cook on low for 6-8 hours.